10,000 fat free recipes

New York bialys are the lesser-known cousin of the bagel: chewy yeast rolls with a poppy-seed and onion crater pressed into the center. No boiling, just bake until burnished. A Lower East Side breakfast tradition done right at home.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

These scrumptious snacks are the perfect appetizer with dinner! Tastes great with any kind of sauce you prepare.

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

So quick and easy. Not really Danish pastry, but good in a pinch.

These light yet yummy meringue cookies are fluffy in the insdie, slightly chewy and crispy on the outside. No flour in it, just egg whites with sugar make these amazingly addictive meringue cookies.

Super easy sweet and slightly spicy meatballs using your slow cooker.

Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.

Fluffy light yet firm baked to a perfect soft golden crust.

When using any other flour but white, substitute one tablespoon of gluten flour* for regular flour. You can use mixed grains, bran, flax, whole wheat flour, rye flour. Just be sure to adjust the gluten. 100% whole wheat does not turn out too well.

Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.